Mushroom pasta v0.4

• Serves 4

• Absolutely requires a salad side dish because damn
• Could probably reduce the cream
• Also could use mustard? Or an acid.

• 1T butter
• 1 medium onion, finely chopped
• 250g button chestnut mushroom or similar, something flavourful, sliced
• 1 garlic clove, finely grated or crushed
• 100ml white wine
• 200ml double cream
• 1 lemon, zest only
• 200g parmesan, grated, plus extra to serve
• 300g pasta (ideally long, like tagliatelle or linguini)
• 1 small bunch parsley, finely chopped

1. Fry onion in oil & butter over low heat
2. Add mushrooms and cook for 10 minutes
3. Add garlic, cook for 2 minutes
4. Add wine, bring to a simmer, reduce liquid to half
5. Add double cream, bring to a simmer
6. Add lemon zest and parmesan, season with salt & pepper
7. Prepare pasta, retaining 100mL of pasta water
8. Add pasta into sauce, adding enough water to loosen
9. Stir through parsley, top with extra cheese